Low Carb Shrimp Egg Foo Yung

LowCarb360's picture

Dec. 24, 2010

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.


Bean sprout 1 Cup (16 tbs)
Chopped mushroom 1 Cup (16 tbs)
Green onions 2 , chopped
Shrimp 10 , cooked
Eggs 5
Olive oil 1/4 Cup (4 tbs)
Sesame oil 1 Teaspoon
Soy sauce 1 Tablespoon
Chicken broth 1/2 Teaspoon
Xanthan gum 1/4 Teaspoon


For Sauce:

In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.

Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove

from flame.

For the Egg Fu Yung


In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and

set a side. Cool for 10 minutes.

Whisk egg together, add the black pepper and the vegetables and shrimp.

Add oil to pan, add the egg mixture using a large spoon.

Cook for about 2 minutes on each side.

Serve over cauliflower rice, Enjoy.

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Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1181Calories from Fat 784

 % Daily Value*

Total Fat 88 g135.4%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1541 mg64.21%

Total Carbohydrates 16 g5.3%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 83 g166%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet